In a large saucepan with a lid, place rinds, water, and salt. Boil, then reduce heat to low boil. Cook covered for 30 minutes.

2

Turn heat off. Let sit, covered, for an additional 30 minutes.

3

Drain. Fill pot with sugar, vinegar, spices, ginger, and lemon. Some like to add spices in a cheesecloth, I like to toss them in and dig them out later. I think I get a more evenly spiced watermelon. Allow to sit for one hour, covered on stove, no heat.

4

Bring to boil, then lower heat. Cook covered for 20 minutes. Strain, and reserve syrup, and return syrup to pot to low boil for 10 minutes.

5

Separate rinds from spices, lemon, and ginger. Take rinds and fill jars a little over half way.

6

About the last minute of low boiling syrup, add about 5 drops of red food coloring (optional).